Kitchen InnoVision Blog

As technology in the foodservice industry continues to evolve, discussions that surround robotics and automation have become an emerging hot topic in recent years. A couple decades from now, many things that humans do today will be fully automated – helping to increase efficiency on more complex tasks such as food preparation and delivery.

In the 21st century, Food Halls have become one of the hottest new ideas in the foodservice industry. From coast to coast, this concept has been spreading like wildfire and attracting consumers with its open floor plan, indoor markets and exceptional culinary options.

Most people would ask, what’s the difference between Food Halls and Food Courts? […]

Throughout 2017, innovation in commercial foodservice equipment continues to focus on energy efficiency and throughput, a maximum rate at which something can be processed. Equipment manufacturers are constantly evolving their systems in order to accommodate for the high demand of increased production in the kitchen.

Today, several new platforms have been accomplishing both cross-functionality and productivity […]

TriMark R.W. Smith Design and Build, Raygal and RobertClark are excited to announce their integration and new state-of-the-art facility in Irvine, CA. Now located at 210 Commerce, these TriMark divisions have formed a comprehensive partnership encompassing design and build, national chain account business and contract projects.

As we put 2016 in the rear view mirror and accelerate into 2017, there are several sources mentioning trends to watch in the upcoming year. While it’s not possible to be all things to all consumers, we’d like to tee up the following ‘food for thought’ for operators considering the design process for remodels, renovations […]

TriMark’s Design & Build Division is excited to announce that their latest project, Los Angeles Valley College Monarch Center, has received a prestigious DBIA Award under the Educational Facilities category. This is the fifth such honor for TriMark. The Design-Build Institute of America (DBIA) is the ‘only organization that defines, teaches and promotes best practices […]

How can I incorporate versatility in my equipment lineup? This is a question we hear regularly from foodservice establishments regarding their commercial kitchen layout. A professional chef likely will say his or her most versatile piece of equipment is the tilt skillet or tilt braising pan.

Introduced 15 years ago, high speed (or rapid cook) ovens are still at the top of the list for operators due to their versatility and quickness. Commonly used for finishing and reheating various food items, these units can cook 4 to 10 times faster than conventional ovens, contingent on technology and type. There are several […]

The PizzaRev-olution has made its debut in Thousand Oaks, with one of their newest Southern California locations. This new pizza joint empowers customers to ‘Craft Their Own’ custom personal pizza, using the freshest ingredients and PizzaRev’s homemade pizza dough. Pick your dough, sauce, cheese and toppings to create the perfect combination. Choose between original or […]

Food safety has been a critical topic in the foodservice industry, most especially in the kitchens of healthcare facilities. Hospitals patients have vulnerable immune systems and can be impacted by food-borne illnesses more intensely than the average healthy person. To ensure safe meal service, train your staff to pay close attention to kitchen operations from […]